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Asian Rice and Vegetable Bowl With Eggs and Chili Sauce

Asian rice and vegetable bowl and chili sauce
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the rice according to the package directions. In a small bowl, combine the sweet chili sauce, Sriracha, sesame oil, and vinegar; set aside.
  2. Meanwhile, heat oven to 450° F. After the rice has been cooking for 25 minutes, place the broccoli, bell peppers, and carrots on a large rimmed baking sheet; toss with 2 tablespoons of the canola oil. Roast, tossing once, until tender, 20 to 25 minutes.
  3. Heat the remaining teaspoon of canola oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2 to 3 minutes for slightly runny yolks. Serve the vegetables and eggs over the rice and drizzle with the sauce.
By February, 2011

Nutritional Information

  • Per Serving
  • Calories 344
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 212mg
  • Sodium 848mg
  • Protein 12g
  • Carbohydrate 42g
  • Sugar 11g
  • Fiber 6g
  • Iron 2mg
  • Calcium 84mg
What does this mean? See Nutrition 101 .

Quick Tip

This dish is also tasty with poached eggs. Or go the classic Asian route: Divide the rice and vegetables, while still hot, among bowls and stir a raw egg into each.

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